These are dried California Chilis. They make heavenly, authentic enchiladas sauce and awesome chili. They are a bit time consuming, but I promise you the work is well worth the finished product.

Take the stem off the top of the chili and empty out the seeds. Do this to 10-12 chilies. Steep the dried chilies in hot water and let sit for approximately 6 hours or until chilies are soft. (I usually do this before I go to bed and let them soak overnight).

Sauté an onion until clear but not caramelized. Set aside.

Remove the chilies and set aside approximately 1 cup of soaking water. Place the chilies and onion in a blender or food processor and purée until liquid. Add water as needed. Add cumin and salt to taste.

This can be added as a base for chili and used as an enchilada sauce or on top of anything else you think would be tasty.

The dried chilies can be found in the Mexican section of your grocery store or at Mexican grocers. I use the “California” chilies because they have a bit of a bite but not too spicy.

Let me know if you have any questions. This is definitely worth it and when you taste it I guarantee you’ll never go back!